0515 Anatomy Of F2.indd AWS
40 FER
REPORT
41
By Beth Lorenzini, Editor-in-Chief
Anatomy Of A Well-Designed Bar
Backbar shelves need to fit the tallest and widest bottles you stock.
Bar depths should not strain bartenders’ backs.
The key to good bar design is efficiency; the fewer steps a bartender has to take, the more drinks he or she can make per hour and the higher the bar’s sales. Proper layout, smart space allocation and incorporating all of the tools and equipment required to run and maintain the bar are critical. Frankly, getting it right demands the expertise
Arrange bar equipment, including taps and POS stations, so bartenders face the customers.
of a true bar-design expert (vs. a general contractor, architect or interior designer, for example). Good bar design starts with input from the operations team—especially the bartender—and coordination between the mechanical, electrical and plumbing engineers and the equipment installers. It’s likely there are more poorly designed bars in operation than good ones. Here are some tips on how to build a better bar.
fer
Editor’s Note: Many thanks to Rick Uzubell, Cabaret Design Group; Brock Bodart, Dykes Restaurant Supply/Design; and Kathy Casey, Liquid Kitchen.
Add purse/coat hooks under the front bar top and possibly outlets for device charging.
High-volume bars require a glass-washing machine with rack storage.
The drink rail should be guest-facing, perforated stainless with a drain. Design areas for waste receptacles. Install task lighting (LED, other) under the bar to enhance bartenders’ visibility.
All bar equipment should be on legs or have coved bases. Floor drains should be installed so the floor can be washed down. MAY 2015 fermag.com
Install a glass/shaker rinser by the wells.
Include plenty of space to store glassware; order the right racks for your glass types.
Triple-check that underbar clearance accommodates equipment heights, legs included.
Build in generous space for beer- and soda-line chases and don’t let the soda gun be installed so it crosses the ice bin.
Add a small ice well with spacer bars next to the main jockey-box ice well to store fresh garnishes and fruits chilled and within reach. Do not fill the hand sink with ice.
Create fully equipped work zones to avoid employee crossover (bartenders, servers and bussers).
Photo courtesy of Glastender. Catalyst, Cambridge, Mass., designed by RealFood Foodservice Consulting.
fermag.com MAY 2015
REPORT
41
By Beth Lorenzini, Editor-in-Chief
Anatomy Of A Well-Designed Bar
Backbar shelves need to fit the tallest and widest bottles you stock.
Bar depths should not strain bartenders’ backs.
The key to good bar design is efficiency; the fewer steps a bartender has to take, the more drinks he or she can make per hour and the higher the bar’s sales. Proper layout, smart space allocation and incorporating all of the tools and equipment required to run and maintain the bar are critical. Frankly, getting it right demands the expertise
Arrange bar equipment, including taps and POS stations, so bartenders face the customers.
of a true bar-design expert (vs. a general contractor, architect or interior designer, for example). Good bar design starts with input from the operations team—especially the bartender—and coordination between the mechanical, electrical and plumbing engineers and the equipment installers. It’s likely there are more poorly designed bars in operation than good ones. Here are some tips on how to build a better bar.
fer
Editor’s Note: Many thanks to Rick Uzubell, Cabaret Design Group; Brock Bodart, Dykes Restaurant Supply/Design; and Kathy Casey, Liquid Kitchen.
Add purse/coat hooks under the front bar top and possibly outlets for device charging.
High-volume bars require a glass-washing machine with rack storage.
The drink rail should be guest-facing, perforated stainless with a drain. Design areas for waste receptacles. Install task lighting (LED, other) under the bar to enhance bartenders’ visibility.
All bar equipment should be on legs or have coved bases. Floor drains should be installed so the floor can be washed down. MAY 2015 fermag.com
Install a glass/shaker rinser by the wells.
Include plenty of space to store glassware; order the right racks for your glass types.
Triple-check that underbar clearance accommodates equipment heights, legs included.
Build in generous space for beer- and soda-line chases and don’t let the soda gun be installed so it crosses the ice bin.
Add a small ice well with spacer bars next to the main jockey-box ice well to store fresh garnishes and fruits chilled and within reach. Do not fill the hand sink with ice.
Create fully equipped work zones to avoid employee crossover (bartenders, servers and bussers).
Photo courtesy of Glastender. Catalyst, Cambridge, Mass., designed by RealFood Foodservice Consulting.
fermag.com MAY 2015
